A friend of mine made this and gave me the recipe. It is very adaptable to whatever your tastes are and can easily be made to fit your lifestyle and needs! I used rotini in this recipe but the original called for spaghetti (that didn't make sense to me). You could really use any sort of pasta you have on hand! I bought precooked chicken strips to use in the dish and it helped keep the dish speedy and tasty!

Ingredients

4 serv.

rotini pasta, uncooked6 ounces
egg↗1
milk↗1⁄4 cup
sour cream↗1⁄2 cup
Baby Spinach, fresh and chopped↗6 ounces
artichoke hearts, drained and chopped14 ounces
grilled chicken8 ounces
monterey jack cheese, shredded↗8 ounces
parmesan cheese, divided↗4 tablespoons
dried onion flakes↗1 teaspoon
salt and pepper
paprika↗

Step-by-step instructions

1
1. Bring a large pot of lightly salted water to a boil. Cook rotini in boiling watr for 8 to 10 minutes or until al dente; drain. Preheat oven to 350°F (175°C).
2
2. In a 2 quart casserole dish, whisk together egg, milk and sour cream. Using a wooden spoon, stir in spinach, artichoke hearts, chicken, Monterey Jack cheese, 2 tablespoons Parmesan cheese and cooked rotini. Season with minced onion, salt, pepper and paprika. Top with remaining Parmesan cheese and paprika.
3
3. Cover and bake in preheated oven for 15 minutes. Remove cover and bake for another 15 minutes. Let stand 2 minutes before serving.

Source: food.com

Original recipe ↗

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